Made for Meat

It’s now no longer a question of: gas or coal? Instead, it’s all about Aji Panca Chili, Indian Curry or Cranberry BBQ. These are our three new grilling sauces by Kühne. What they all have in common: Made for Meat. Their taste? Super tasty ingredients from around the world.

International inspiration

Our ingredients come from approved and certified suppliers

THEY TOP EVERYTHING!

MADE FOR MEAT are the new premium sauces with internationally inspired recipes.

Something for everyone!

For hot times, we have tasteful companions that go great with meat, fish and vegetables. No flavour enhancers or preservatives and in many delicious varieties.

Natural BBQ Enjoyment

For authentic BBQ enjoyment we pass on using additives, flavour enhancers and flavourings.

Tips & Tricks

Grilling steak – made easy

When buying meat, make sure is at least 2–3 cm thick. This way, the steak will be crispy on the outside and nice and juicy on the inside. The meat should be at room temperature So that it cooks evenly. Brush the steak lightly with oil before placing it on the cooking grill. The thin film of fat helps the steak develop those popular grill marks. For a perfect grilled steak, there’s the Steak Champ, a needle which is inserted into the meat and lights up red when it’s time to take the steak from the grill and also how long the steak should after being removed from the flame.

The preparation: Time will glow

You have to take your time when grilling because impatience leads to a mediocre result at best. That means better fire up the grill and only start once a thin white layer of ash has formed on the charcoal. It’s worth it! Even the cooking grill should be brushed with a little cooking oil before grilling. By doing so, the meat will not stick, and the cooking grill will be much easier to clean afterwards.

Firelighters: light my fire

Hands off of gasoline and alcohol to light a grill. The best choice is solid or liquid safety lighters. If you don’t have it at home, there is a simple trick. Simply cut up the bottom of an egg carton and place the little “hat” with the pointed end facing up in the grill. Place the charcoal on top and light the egg cartons. Done!

It works even better with a charcoal starter. Light a wood chip or firelighter cube with some newspaper on the grill and place the charcoal starter filled with charcoal on top. Let physics run its course and after 15–20 minutes the, white hot coal can be evenly distributed on the grill.

It’s all about the proper temperature.

To determine whether the temperature is suitable for grilling, you can literally apply a fine touch: To do so, hold your hand over the grill level with the grate and count "21, 22, 23". If you have to pull your hand away before finishing counting, the grill is too hot. If you can easily stand the heat longer, the temperature is not hot enough. It’s in your hands! Just like the proper BBQ utensils. Barbecue tongs should be used to turn over the meat on the grill as the juices escape and the meat dries out if a fork is used.

Less is more

Use the salt shaker at the table only. Salting meat before it is grilled does no one any favours including the meat as it will dry quickly on the grill. Once the meat leaves the cooking grill and is juicy, use salt to your heart’s content and personal taste.

Something for everyone

Barbecue sauces, mustard, gherkins and tasty side dishes shouldn’t be missing from any barbecue! You can find a wide selection of tasty barbecue companions from classic steak sauces to BBQ sauces, mustard specialities and crisp gherkins as well as vegetable specialities in the Kühne range.